Tag: Cooked vs raw food

According to researchers at Harvard, the act of cooking may have played a significant role in human evolution by making more energy available from the food we consume. This transformative process is a double-edged sword, profoundly affecting your body's ability to digest food, absorb nutrients, and stay safe from harmful pathogens.

According to nutrition experts, dietary fiber is not easily destroyed by heat, but its structure and composition can be altered. This raises the question: can you destroy fiber by cooking, or are the changes simply a matter of a softer texture? Understanding how different cooking methods impact fiber can help you make more informed decisions about meal preparation and nutrient retention.

In a 1999 study, people following a raw food diet experienced an average weight loss of 9.9 kg for men and 12 kg for women. If everyone ate raw food only, however, the consequences would extend far beyond simple weight management, presenting complex health, social, and logistical challenges for the entire population.

According to a 2011 Harvard study, cooked food provides more net energy than raw food for the same total calories, a finding with significant implications for human evolution. This surprising fact challenges the common assumption that foods do not have more calories when cooked and reveals a deeper truth about how our bodies process food.

While a medium ripe banana provides around 450 mg of potassium raw, the effects of cooking on its nutritional profile are more complex. This article explores whether and how cooking bananas destroys nutrients, separating fact from common misconceptions.

While proponents of a raw food diet believe cooking destroys essential enzymes and nutrients, research shows that a strictly raw regimen carries significant health risks and potential long-term complications. This article explores the numerous disadvantages of a raw diet to provide a balanced view on this restrictive eating plan.

According to a Harvard study, humans gain more usable energy from cooked food than from raw food. This might seem counterintuitive to calorie counters, so does cooking stuff increase calories, and if so, how and why does this happen? The answer is more complex than a simple yes or no, depending largely on the food type and cooking method used.

According to a 2025 article by UCLA Health, focusing on raw fruits and vegetables can lead to increased nutrient intake, better digestion, and weight loss. Yet, the question of "why is raw food so good for you?" involves a complex balance of both advantages and significant drawbacks to consider for overall health.